RT info:eu-repo/semantics/article T1 Microencapsulation of rice bran oil using pea protein and maltodextrin mixtures as wall material A1 Benito Román, Oscar A1 Sanz Díez, Mª Teresa A1 Beltrán Calvo, Sagrario K1 Food science K1 Food technology K1 Pea protein K1 Encapsulation K1 Microfluidization K1 Rice bran oil K1 Spray drying K1 PGSS K1 Ingeniería química K1 Chemical engineering AB In this work, the encapsulation of rice bran oil extracted using supercritical CO2 has been studied. In the firststage, the emulsification process by high pressure homogenization was studied and optimized. The effect of theworking pressure (60–150 MPa), the composition of the carrier (mixtures of pea protein isolate (PPI) andmaltodextrin (MD), from 50 to 90% of PPI) and the carrier to oil ratio (2–4) on the emulsion droplet size (EDS)was studied. To minimize the EDS, moderate pressures (114 MPa), a carrier composed mainly by PPI (64%) andcarrier to oil ratios around 3.2 were required. The emulsion obtained in the optimal conditions (EDS ¼ 189 3nm) was dried using different technologies (spray-drying, PGSS-drying and freeze drying). The supercritical CO2based drying process (PGSS) provided spherical particles that resulted in the smallest average size (but broaderdistribution) and lower encapsulation efficiency (53 2%). SN 2405-8440 YR 2020 FD 2020 LK http://hdl.handle.net/10259/5268 UL http://hdl.handle.net/10259/5268 LA eng NO Junta de Castilla y Leon and ERDF Project BU301P18). DS Repositorio Institucional de la Universidad de Burgos RD 01-may-2024